Carla Hall's Candied Sweet Potatoes with Pecans

By ruthg

Every kid dreams of a dinner side laden with mini marshmallows. Feel free to leave out the bourbon from these sweet potatoes, if serving a young crowd.

Ingredients

• 4 pounds sweet potatoes (all about the same size)
• 5 tablespoons butter
• 2/3 cup brown sugar
• 1/2 cup orange juice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 cup bourbon
• 2 cups mini marshmallows
• 1/2 cup Pecan pieces

Preparation

Step 1

Cover potatoes with water, and add enough salt to water so it tastes like the sea. Bring to a boil. Reduce heat and simmer for 25 minutes or until just tender. Drain and let potatoes cool.

When cooled, peel and cut potatoes into 1/4-inch thick rounds. Layer potatoes in greased baking dish.

In small saucepan, combine butter, brown sugar, orange juice, cinnamon, nutmeg, ginger, salt, and bourbon. Bring mixture to a boil and cook for about 2 minutes. Pour over potatoes.

Bake uncovered at 350 degrees for 40 minutes or until brown. Increase temperature to 500 degrees F and top with mini marshmallows and pecans. Cook for 5 minutes or until pecans and marshmallow are lightly browned.

Helpful Tip:
Pop this dish under the broiler so the marshmallows brown evenly.